Cooking Chicken: 4 Favorite Recipes to Try

September is National Chicken Month, and so we’re going to talk about chicken all month long… Chicken for dinner again, you say? There are countless ways to prepare the most popular meat in the United States, but somehow it’s often plain chicken breast on the plate. Get more adventurous and cook chicken thighs, or whole…

Bacon Pecan Sticky Buns with Maple Caramel Recipe

We’re firm believers in the adage, “Everything tastes better with bacon.” These ooey-gooey sticky buns are a prime example. They are the perfect weekend baking project, and will fill your house with the irresistible combination of cinnamon and bacon. These sticky buns combine a beautifully soft, springy dough with toasted pecans, maple caramel, and our famous…

Better Living with Science: Creating Recipes from Food Photos

Leave it to MIT to find a way to turn our obsession with food photos into a science project. Imagine seeing an especially tempting food pic on Instagram, and wondering how to reproduce that at home. What are the ingredients, and the processes involved to make that dish? Now researchers at the Massachusetts Institute of…

What to Eat After the Solar Eclipse

Eclipse mania has passed, like the moon passing the sun. Life can return to normal. What are we left with? Eclipse glasses and hunger. It’s always a good time to eat. Nothing will compare to the sight of the sun obscured by the moon, but seeing these recipes on your plate might be a consolation…

Plums + Bacon + Squab = Yummy!

Spotted in the September issue of Bon Appetit, this vibrant radicchio, plum (and bacon!) salad reminds us of a recipe Marcus Samuelsson made with Ariane: Squab with Bacon-Wrapped Plums & Frisée (and romaine lettuce hearts cooked in bacon fat). We think squab would work well with the raddichio and plum salad, too. The colors would be gorgeous….

High Stakes: 5 Recipes for Meat on Skewers

Meat skewered on a stick and cooked over a fire is a constant across cultures. Probably the very earliest of cooking tools, a sharp stick makes it easy to control cooking time, and keeps your hands from the flames. The tradition has endured, and makes a convenient finger food for summer parties. In these 5…

Try this BLT Salad for Brunch

Even though this dish is mostly bread and meat, it’s still a salad in our book! Panzanella is a Tuscan-style salad usually made with stale bread and tomatoes. Here we added the classic American flavors of a BLT with our Hickory Smoked Bacon, bibb lettuce, and a creamy citrus dressing. Looking to use some stale…

The Latest Burger Trend: Are You On It?

Zagat has noticed a trend: the lamb burger is showing up on menus across the country. This is a trend we’ve been hoping would catch on, because we love lamb burgers! In fact, we’re eyeing the lamb confit burger at Racines NY on the Zagat list. It cooks for 12 long hours with olive oil,…

Mushroom Monday: 4 Recipes You Will Crave

We may be known for our quality meats, but at D’Artagnan we love mushrooms, too. We offer a variety of wild and cultivated mushrooms, perfect for augmenting any carnivore’s diet. For wild mushrooms, we partner with foragers and follow the seasons around the world. We also have expert cultivators grow organic mushrooms for us, so…

Make Bastille Day Party Plans

Feasts, fêtes and fireworks are the traditional ways to celebrate Bastille Day, the national day of independence in France. And where there are parties, there is food. While there is no traditional food associated with Bastille Day, many choose to eat peasant food in a nod to the proletariat nature of the uprising that Bastille…

The Most Influential Cookbook Author You’ve Never Heard Of

Julia Child considered her “one of the few food writers whose recipes I trust.”  Craig Claiborne called her “one of the finest and most influential food writers in this country…one of the leading lights in contemporary gastronomy.” She has published 8 cookbooks, all painstakingly researched, meticulously written, and known for being absolutely authentic. From France…

Favorite American Recipes: Food for the Fourth

Some people see D’Artagnan as French to the bone, but in fact, we are American. Our founder and owner, Ariane Daguin came to the United States determined to forge a new life for herself. So D’Artagnan is a hybrid: uniquely American, but with a French accent. In 2 weeks we will be celebrating Bastille Day,…